6tablespoons3/4 stick unsalted butter, melted and cooled
Preheat oven to 350º F. Grease (with cooking spray or butter) a 9 x 5 inch loaf pan and dust with flour, tapping out the excess.
Whisk all the dry ingredients together in a large bowl and set aside.
Mix the mashed bananas, yogurt, eggs and butter with a wooden spoon in another bowl. Lightly fold the wet mixture into the dry mixture with a rubber spatula until just combined and the batter looks thick and chunky. Stir in the almonds.
Measure out the cookie butter in a small bowl and heat in the microwave for 30-35 seconds, just until it’s softened and stir until it’s the texture of frosting. Stir the cookie butter into the batter being careful not to completely incorporate the two together.
Transfer batter into the greased and dusted loaf pan.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 50-55 minutes. Cool in the pan for five minutes then transfer to a wire rack. This is great at room temperature or even straight out of the refrigerator.